Duck Carnitas Tacos With Radish Escabèche

Name: Duck Carnitas Tacos
Yield: Makes 12
Ingredients: 4 duck legs (thigh and drumstick; about 3½ lb. total); 6 Tbsp. Diamond Crystal or 3 Tbsp. Morton kosher salt; 1 lb. lard; 4 morita chiles, halved lengthwise; 1 bay leaf; 1 3" cinnamon stick; 5 whole cloves; 1 Tbsp. achiote (annatto) seeds; 1 Tbsp. black peppercorns; 1 Tbsp. dried oregano, preferably Mexican; 1 large navel orange, quartered; 1 head of garlic, halved crosswise; ⅓ cup fresh lime juice; 1 Tbsp. honey; 1 tsp. kosher salt; 1 bunch radishes, trimmed, halved, thinly sliced; ½ small white onion, thinly sliced; ¼ cup torn mint leaves; 3 Tbsp. torn tarragon leaves; 1–3 Fresno chiles, thinly sliced; 12 6"-diameter flour tortillas, preferably Sonoran style, warmed

By Rick Martinez

February 11, 2020

Duck Carnitas Tacos With Radish Escabèche

Photo by Laura Murray, food styling by Rebecca Jurkevich

“Carnitas are my favorite taco in the universe,” says Rick Martinez. “My dad makes a classic pork version, but here I use luscious slow-roasted duck confit with crispy duck skin chicharrones cooked in pork fat. Same texture, same flavor...but extra extra, just like me.” Duck fat is delicious, but lard is cheaper and easier to find. Of course, if you happen to have duck fat lying around, feel free to use it. Just make sure to strain and use the fat left over from the cooked duck legs to make tortillas, roasted potatoes, or empanadas.

Recipe notes

Sticky Honey-Soy Chicken Legs

Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Jalapeño Popper Skillet Tacos

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

Vinegar Chicken With Figs

A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.

Pumpkin Flan de Queso

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

Green Chutney Chicken

Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.

Cashew Chicken and Asparagus Stir-Fry

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

Silken Tofu With Black Bean Garlic Sauce

A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.